drank Fo Shou Wuyi Oolong by Verdant Tea
1006 tasting notes

Yancha, my love, it’s been too long… Over a month without your comforting embrace.

I decided to branch further out with my favorite style of tea by purchasing a few handfuls of Wuyi oolong samples from Verdant. First ever Fo Shou; I also have the Reserve Fo Shou in line.

I think I’m going to dedicate my new teapot to yancha instead of high mountain oolong. I would’ve loved to try my typical heavy leafing for yancha but all I had was this sample.

Spring 2017 harvest. 5g, 100ml, 205-212F. 10s rinse followed by 9 steeps at 10s/15/20/25/30/40/55/1m15/2m

The dry leaf smelled only of roast and cocoa powder with the roast dominating. Warmed and rinsed leaf smelled like rich dark chocolate. The cocoa/chocolate notes didn’t pass through, though. Early on, I could smell a faint incense and brown sugar in the clear orange-brown liquor. I was left with a tea that stayed fairly light in taste. The roast did have a small presence in the second steep, but I otherwise couldn’t pick out anything discernible besides the mineral, which gave an active mouthfeel. The tea offered a clear aftertaste of passionfruit, later moving into a very light grilled pineapple with brown sugar. Around the seventh steep, the tea began fading with some building light astringency. The spent leaf showed a high level of roasting and smelled of pipe tobacco with only a few large leaves. Warming, calm energy that mixed well with a stick of incense.

Overall, there was some flavor missing for my preferences but it was an easy-drinker with a nice, fruity aftertaste. This tea could be a daily drinker if you have $ and is a good introduction for those looking to try Wuyi oolong.

5 g 3 OZ / 100 ML

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Abandoned the rating system again. Too much work.

Great tea is unforgettable. Good tea is sometimes forgettable. Mediocre tea is forgettable unless I’ve drank enough of it to form an impression. Bad tea is unforgettable, unfortunately.


California, USA

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